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  1. 1

    The use of sodium hexametaphosphate in the extraction of guava juice for jelly-making par Bautista, Emma S.

    Publié 1959
    Thèse

    The use of sodium hexametaphosphate in the extraction of guava juice for jelly-making
  2. 2

    Development of an acceptable tomato jelly par Manto, Maria Agnes Loquias

    Thèse

    Development of an acceptable tomato jelly
  3. 3

    Standardization of procedure for dalanghita (Citrus reticulata var. Szinkom) jelly par Delos Reyes, Rosela A.

    Thèse

    Standardization of procedure for dalanghita (Citrus reticulata var. Szinkom) jelly
  4. 4

    Effects of maturity of Kamias (Averrhoa bilimbi) on the characterization of jelly. par Bugna, Neziah Raborar

    Thèse

    Effects of maturity of Kamias (Averrhoa bilimbi) on the characterization of jelly.
  5. 5

    A preliminary study on the development of Spanish plum jelly and its consumer acceptability potential par Geronaga, Jhoer T.

    Thèse

    A preliminary study on the development of Spanish plum jelly and its consumer acceptability potential
  6. 6

    Preliminary study on the utilization of batuan (Garcinia binucao) in jelly making par Bolaño, Maria Bernarica Florita

    Thèse

    Preliminary study on the utilization of batuan (Garcinia binucao) in jelly making

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